Food & Drink

Recipe: The Piggy Patty

If you think nothing can hold a candle to the classic burger, put this new dish on your grill menu.

The Piggy Patty, a tasty amalgam of different kinds of pork, is easy to make (especially if you live near a butcher) and sure to become a fan favorite this summer. Chef Ryan DePersio has created a perfect dish to kick off the grilling season.

Watch the full video here.

The Piggy Patty

Makes four 7 oz. patties

Note: If you have a local butcher. Ask him to freshly grind pork shoulder with 10 percent prosciutto and mortadella. You will get a lot of flavor this way.

1¼ lb. of ground pork shoulder
⅕ lb. of ground mortadella
⅕ lb. of ground prosciutto
½ lb. of milk-soaked breadcrumbs
Salt and pepper to taste
2 cups of sliced onion (thin)
2 tbsp. canola oil
2 tbsp. unsalted butter
4 slices of Provolone cheese
4 brioche seeded buns

1. Preheat grill to high heat.
2. In a large bowl, mix pork shoulder, mortadella, prosciutto and milk-soaked bread crumbs. Using your hands, form the mixture into 4 patties. Season with salt.
3. Place oil and butter in a large saute pan. When the butter foams, add onions and season with salt and pepper. Let cook on low heat for 20 min. constantly stirring until caramelized. When onions are ready, cool down and use for burgers when ready.
4. Lightly oil the grill grate. Grill patties 5 minutes per side, turning after 2½ minutes for hash marks.
5. Grill buns lightly and remove from fire.
6. Remove patties, cover each with caramelized onions and provolone, place back on grill for one minute.
7. Place on brioche seeded bun and enjoy!

Bonus ingredient: Try adding a fried egg!